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  Chef Sean Griffin's
Super Bowl XLI:

Chef Ryan Poli-Chicago, IL
Chef Ryan Poli

130 South Green Street
Chicago, IL, 60607
(312) 666-9813


Potato Chips with Nori Salt
Chef Ryan Poli Formerly of Butter—Chicago, IL
Adapted by
January 2007

Yield: 8 Servings


    Nori Salt:
  • 3 7 by 8-inch sheets of nori seaweed
  • 3 Tablespoons kosher salt

  • Vegetable oil, for frying
  • 2 large baking potatoes, peeled,1/16-inch slices

For the Nori Salt:

Preheat oven to 325° F. On a baking sheet, toast the nori in the oven until brittle, approximately 10 minutes, and then grind in a mini food processor. Mix the nori powder with the salt.

For the Chips:
In a large pot, heat 2 inches of vegetable oil to 350° F over moderately high heat. Rinse the potatoes until water runs clear, and then pat them dry. Working in small batches, fry the potato slices, stirring occasionally, until golden, approximately 3 minutes. Using a slotted spoon, transfer the potato chips to paper towels to drain. Generously sprinkle the chips with the nori salt and serve.

  • Rising Star Chef Sean Griffin
  • A Suped-Up Super Bowl Sunday

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